Hannah L.

It's rare that a voraciously adventurous eater like myself needs to collect and come back for a second round. Rare, as in never. But.... Chapulines. Restaurant El Tio (formerly El Sabor de Oaxaca, retaining the old name on the menus but not on the front door, which is why we drove past it a few times before pulling in!) is the kind of place I want to return to again and again in the delicious quest to discover foods I don't know about but know I'll love regardless. Like everyone else in Seattle, I've been to La Carta and Mezcaleria, and fallen hard for Oaxacan dishes like entomatadas or sauces like mole negro. But memelas? Tlayudas? Molotes? Variations all on the loveliest of themes of spices, masa, meats, herbs, and on and on....The wonderfully diverse food world of Mexico is one I look forward to investigating as extensively as possible, and nothing kickstarts that journey like a menu whose terms I don't all know. Or whose offerings I haven't ever sampled in any iteration. Hence, the chapulines. I'll be back soon for more (and to try those). If only the name and not the offerings at the restaurant have changed, the authenticity should be born out (see all the rave reviews for El Sabor). Friendly service in a bright-yellow spot makes this a welcome trip from Seattle worth taking. My memela (like sopes or huaraches) with tasajo was deeply satisfying; a deceptively simple black bean sauce takes on increasing depth of flavor with every bite. I had the other half cold for dinner, and ate slowly because every bite was a luscious masa-infused delight. And the man's tlayuda, a beautifully behemoth disc covered in sauce and avocado and tasajo and lettuce and queso de Oaxaca was at least two fantastic meals in one. Oh, and huitlacoche is on their menu. I know this is seasonal so I'm not sure if they have it now, but I'll be asking for it when they do as I've been wanting to try it for years. With all the worlds on the menu to explore, I foresee many visits to a new favorite place.